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Gluten Free Lemon Cranberry Poppyseed Loaf


  • 1 1/4 cups Sobeys gluten free flour blend
  • 1/2 tsp xanthan gum
  • 1 large egg
  • 3/4 cup brown sugar
  • 1/2 cup raw sliced almonds
  • 1/2 cup dried cranberries
  • Lemon zest from 1 lemon
  • 1 tsp apple cider vinegar
  • 2 tbsp softened vegan “butter”
  • 1/2 cup water
  • 3/4 cup coconut cream
  • 1/2 tsp salt
  • 1 1/2 tsp gluten free baking powder
  • 2 tbsp poppyseed
  • 1/4 tsp nutmeg and cinnamon


  • Preheat oven to 400 degrees.
  • Line a loaf pan with parchment paper.
  • In a stand mixer beat the coconut cream, water, vegan butter, lemon zest, apple cider vinegar and egg.
  • In a small bowl whisk the gluten free flour, baking powder, xanthan gum, salt, spices and brown sugar.
  • Slowly add the dry to wet ingredients and on medium speed mix until combined.
  • Add the cranberries, poppyseeds and almonds and mix.
  • I like to beat the batter for just a couple of minutes to get air into it.
  • Transfer batter to lined loaf pan.
  • Bake for 45-60 minutes.
  • After 40 minutes check the loaf, and add 10 minute increments until a toothpick inserted in loaf comes out clean.
  • Mine took 60 minutes but I am at a very high altitude so baking time will vary depending on where you live.
  • Remove from oven and let cool on rack.
  • Enjoy!
Tried this recipe?Let us know how it was!